Chipotle Roasted Beet Salad

Ingredients

• For the Salad
• 6-7 medium beets
  
• 2 tablespoons chopped chipotle peppers in adobo
  
• 4 stalks of celery, sliced thin on the bias
  
• ¹/₂ red onion, sliced thin
  
• ¹/₄ cup red wine vinegar
  
• 1 ounce extra virgin olive oil
  
• 2 teaspoons sea salt
  
• 2 tablespoons chopped parsley
  

• For the Yogurt
• 12 ounces almond or other plant-based yogurt
  
• 1 lemon, juiced
  
• 1 teaspoon ground cumin
  
• ¹/₈ teaspoon ground cinnamon
  
• 2 tablespoons chopped mint
  
• 2 tablespoons chopped dill
  
• 1 teaspoon sea salt
  
• ¹/₂ teaspoon ground black pepper
  
• ¹/₈ teaspoon garlic, minced